the Soryl’s Vegan Scottish Pancake recipe

For our first week on the south island, we WWOOFed with Yolanda and her amazing vegan children in Christchurch. She cooked us delicious meals from scratch every day, we played games and hung out with her and her family (and her cool vegan flatmates!), and oh yeah, we also “worked” as WWOOFers in her extensive home garden. More about that later. For now, I wanted to share their pancake recipe which is in their adorable family cookbook. We made these probably ten times in two months–they’re that good!

Scottish Pancakes

1 1/2 C fine rolled oats

1 1/2C soya milk

1 C flour (this works perfectly with the Simple brand gluten-free flour mix available in NZ)

4 tsp baking powder

1 tsp salt

2 tbs sugar

1/2 -3/4 C water to mix

Pour the milk onto the uncooked oats and leave to stand for at least 5 minutes (overnight is best).

Sift the flour, baking powder, salt, and sugar into the oats.

Mix all together, adding enough water to achieve a thick but pourable batter.

Heat the frypan and give a light spray of oil to the bottom of the pan.

Pour in enough batter to cover the pan base and cook until bubbles form on the surface.

Flip to the other side and cook until brown.

Serve immediately with maple syrup or jam.

Make approx. 6 medium sized pancakes or 2 dozen pikelets.

Variations:

Waffles: this Scottish pancake recipe is just fine for waffle making. To make, heat and grease the irons, then just pour enough batter to cover the plate, spreading to the corners of the grids. Close the lid and bake for a few minutes until the waffles are browned and dry and do not stick to the grids. Makes 6 very substantial and delicious waffles. Uneaten waffles can be popped in the toaster for easy reheating.